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Changes in ascorbic acid and total phenolics contents assoc..:
Lidia Elena AYÓN-REYNA
;
Lourdes Guadalupe AYÓN-REYNA
;
Martha Edith LÓPEZ-LÓPEZ
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005009107&lng=en&tlng=en. ,
Link:
https://doi.org/10.1590/fst.21117
RT Journal T1
Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:9494c0bd403a4614a6209c2cf54bdee6&Exemplar=1&LAN=DE A1 Lidia Elena AYÓN-REYNA A1 Lourdes Guadalupe AYÓN-REYNA A1 Martha Edith LÓPEZ-LÓPEZ A1 Gabriela LÓPEZ-ANGULO A1 Karen Virginia PINEDA-HIDALGO A1 Jorge Aurelio ZAZUETA-NIEBLA A1 Misael Odín VEGA-GARCÍA PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos K1 fresh-cut K1 ascorbic acid K1 phenolic compounds K1 enzymatic browning K1 isoascorbic acid K1 N-acetylcysteine K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005009107&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.21117 DO https://doi.org/10.1590/fst.21117 SF ELIB - SuUB Bremen
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